Buy the 2013 Book Award Nominees in the JBF Amazon Store

by JBF Editors on April 24, 2013

Got some empty space on your bookshelf to fill? Already cooked your way through last year's best cookbooks? Have a look at the freshly released 2013 James Beard Book Award nominees in our Amazon store. Whether your purchase is destined for your kitchen counter or your coffee table, a portion of the sale will be donated to JBF.

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Recipe Roundup: Multicourse Cheese Menu

by Anya Hoffman on April 24, 2013

There's no rule that says cheese can only be served at the beginning or end of a meal: this cheese lovers' menu showcases a different type in every dish. 

Truffle-Ricotta Panna Cotta with Lamb's Lettuce 

Use the highest quality ricotta you can find to make this stunning, savory panna cotta. 

Soufflé Crêpes Filled with Wild Mushrooms and Bellwether Farms Crescenza Cheese 

If Crescenza isn't available, substitute a mild, creamy cow's milk cheese like Taleggi... Read more >

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Q & A with JBF Award Nominee Sam Calagione

by Elena North-Kelly on April 22, 2013

When it first opened in 1995, Dogfish Head Craft Brewery was the smallest commercial brewery in the United States. Now, thanks to its line of quirky, small-batch beers, the company pulls in a cult-like following. We got in touch with Sam Calagione, Dogfish Head’s founder, president, and a 2013 nominee for our Outstanding Wine, Beer, or Spirits Professional award. Read on for his thoughts on collaborations between chefs and brewers, the ancient ale he cultivated with a molecular archeologist, and a beer that was like “tongue-kissing Mother Nature.”

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JBF: We’ve read that you strive to create beers so unique that they can’t be judged by ordinary standards. Can you tell us a bit more about the philosophy behind Dogfish Head?

Sam Calagione: We brew beers that are beyond stylistic borders and far outside the modern tradition of using just barley, water, yeast, a... Read more >

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Q & A with Evan and Sarah Rich of the JBF Award–Nominated Rich Table

by Elena North-Kelly on April 22, 2013

When Evan and Sarah Rich opened the doors at San Francisco’s Rich Table, they presented a refined sensibility gleaned from combined backgrounds at high-end restaurants like Bouley, Quince, and Michael Mina with a convivial, relaxed environment. We caught up with the husband-and-wife team behind the Best New Restaurant nominee to learn about the inspiration behind their concept, their favorite cookbooks, and the unusual recipe that launched a culinary career.

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JBF: What is your favorite item on the menu at Rich Table right now?

Evan Rich: Asparagus with pork belly and sorrel. I love this dish because it really represents what we do here. At first glance, it seems very simple but there's a lot of complexity of flavor and texture—and a great deal of work that goes into both the preparation and the pickup of the dish. It was inspired by sweet-and-sour po... Read more >

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